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Tuesday, November 24, 2009

Gobi Kasoori

Gobi is one of my favorite vegetable and I always like experimenting different curries with it and this is one among those experiments which I tried recently from my collection of Sanjeev Kapoor's recipes.Normally I do add kasuri methi to the curries and gravies but in a smaller quantity.But this recipe calls for more quantity of kasuri methi which caught my attention to try it immediately.The original recipe mentioned 1/2 cup of kasuri methi,as I did not have that much quantity at that time I used only 1/4 cup and I was also not sure whether more quantity of kasuri methi can make the curry little bitter or not.But the outcome was so tasty and actually it enhanced the taste of the curry with its unique flavor.

Heat oil (enough for deep fry) in a kadai and once it is hot drop the gobi florets and fry them until golden brown.Drain on absorbent paper to remove excess oil.(Here I avoided deep frying and roasted gobi florets in 1 tsp of oil on low flame until crisp)

Dry roast kasuri methi slightly on a tawa/pan on medium heat.cool it and powder it.

Heat 1 tbsp of oil in a pan add mustard seeds and allow to crackle.Add onions and cook until golden brown in color.

Add green chillies and saute along with onions.

Add ginger-garlic paste and stir for a moment.Add tomatoes and stir.Add half cup of water,cover and cook.

Add coriander powder,turmeric powder and mix.Add beaten curds to it and stir well.cook on high heat for 5mins.

Hey thats looking so tempting and I too do same but never deep fry the cauliflower and roasted the kasoori methi hope that makes some difference mmm will surely try roasting methi next time. I will be happy now if some one makes me now .I am so hungry seeing this...